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Hearty Vietnamese Chicken Soup

By Dr Libby Weaver

Hearty Vietnamese Chicken Soup

This fragrant Asian-style broth is supercharged by using bone broth as the base. Traditional Chinese medicine practitioners often use bone broths to promote the health of the kidneys, digestive system and blood. Making bone broths is a particularly nourishing option for people with a food sensitivity or gastrointestinal disorder because it’s an easy way of supplying essential nutrients. This chicken broth can replace chicken stock in a wide variety of recipes.

This recipe is from Dr Libby's cookbook Real Food Kitchen. 

Hearty Vietnamese Chicken Soup

Serves: Serves 4 - 6.

Ingredients

Stock

Vegetables

Method

  1. Make the stock first. Place the chicken wings, water, salt and coconut oil in a large stockpot and bring to the boil. Boil for 5 minutes, skimming off the impurities as they rise to the surface.
  2. Reduce the heat and allow to simmer for 45 minutes. Turn off the heat and leave to cool. When the chicken is cool enough to handle, remove from the pot and set aside. Drain and reserve the stock.
  3. Remove the skin from the wings and shred the cooked meat. Set aside in a separate bowl.
  4. Return the stock to the pot and add the vegetables, both kinds of ginger and the lemongrass.
  5. Heat until boiling, then reduce the heat and add the shredded chicken. Gently simmer until the vegetables are just tender, but still slightly crunchy.
  6. Serve garnished with the bean shoots, chopped herbs and a wedge of lime. Make sure you squeeze the lime into the soup for added flavour.